Recipe

Base

To prepare your pan, butter the sides of your pan and line with baking paper - making sure that it goes at least 5cm above the side of the pan. Lay two sheets of baking paper over the base of the spring form pan before securing the spring form to the base.

In either a food processor or bowl, crumb the biscuits until they’re fine. Add in the melted butter to the crushed biscuits and stir to combine before pressing evenly into the bottom of your prepared springform pan - you can use the base of a spoon or round cake pan to get a nice even base. Refrigerate the base until the filling is ready.

Filling

Preheat oven to 160°C. In a large mixing bowl, beat the cream cheese, brown sugar, syrup and vanilla until smooth and creamy - make sure you scrape down the sides of the bowl as you go. Then add the sour cream and eggs before continuing to beat the mixture until smooth. Pour into your prepared base and bake for around 40-45min or until the just set. Allow to cool in the oven with the door ajar before placing into the refrigerator to chill. At least 1-2 hours before serving, but the long it chills the better it will be.

Caramel Sauce

Be sure to read through the whole recipe first and measure out all the ingredients, this recipe moves fast and you won’t have time to measure as you go.

In a small bowl add the vanilla essence to the measured cream and allow to sit until needed. In a small/medium pot, heat the white sugar over a low heat until it turns a deep gold color – this is where you will need to be patient, don’t stir the sugar as it will crystalize, you can however swirl/tilt the pot a little to move it around.

Very carefully and slowly pour the boiling water into the sugar mixture and stir until smooth. Mix in the butter and brown sugar, continue to stir until the caramel is smooth and the sugar has dissolved. Stir in the vanilla and cream mixture and then remove from the heat. Allow to cool slightly before pouring into to jar and generously pouring over a perfect slice of cheesecake! x